Yield: 1 servings
|3 tablespoons||Good quality soy sauce; (4 tbsp)|
|4 tablespoons||Fish sauce; (2 tsp.)|
|3 tablespoons||Lime juice|
|1 teaspoon||Fresh ginger; minced|
|3||Thai or serrano chiles; minced|
|2 tablespoons||Green onion; minced|
|1 tablespoon||Cilantro; chopped|
The following are a couple of Thai recipes that I have taken from a book, "Totally Chile Pepper Cookbook" by Helene Siegel and Karen Gillingham from Celestial Arts (standard disclaimer), and have really enjoyed. So I thought that I would pass them on. I am sure that they are not on the same par as the Colonel's, but you have to start somewhere.
I have used this on chicken, steak, tuna and shrimp with equally fantastic results. The measurements in ()'s are my modifications to the origin. I found that that amount of fish sauce was overpowering.
Additionally, I add about 4 cloves of garlic, minced.
Add all ingredients to a blender or a food processor with a metal blade.
Pulse the ingredients together to mix well. Marinate the food of your choice for at least an hour. Then throw that stuff on the grill! A variation on the above recipe is one that I used when I found out that I was all out of soy sauce and lime juice. For the soy sauce, I substituted teriyaki (sp) sauce and for the lime juice I used an equal amount of Apple-Cider vinegar with habaneros soaking in it. It was very good with grilled chicken.
Posted to CHILE-HEADS DIGEST by "Goslowsky, George" <gjgoslow@...> on Mar 18, 1999, converted by MM_Buster v2.0l.